Fiery Corn on Cob
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 ears corn
- 100 g butter, room temperature
- teaspoon ⅛ chili powder
- teaspoon ⅛ cayenne pepper
- 1 pinch cumin
- 1 teaspoon lemon juice
- 1 teaspoon parsley, fresh, chopped
- salt
Print Recipe
Pin Recipe Instructions
- First take the butter out of the fridge and warm it up at room temperature. Remove leaves and threads from the corn on the cob and cut off the ends of the cob a bit. Wash and dry the corn on the cob.
- Thoroughly mix the butter with the rest of the ingredients and brush the corn on the cob one at a time. Wrap the corn on the cob well in aluminum foil so that nothing leaks.
- Cook in the preheated oven at 190 ° C, turning several times, for 20-25 minutes. Then carefully open the foil (attention, hot!) And, if desired, cut into 3 cm wide pieces. Stick toothpicks on both ends. Serve immediately.
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